Koda Farms

The Koda Family is best known for their Kokuho Rose rice. It is a strain  they developed in the 1950s, a cross between traditional, short grain Japanese rice and a Middle Eastern strain, and it's perfectly suited to grow in the microclimate and soil type of the San Joaquin Valley where they farm. The rice grows slowly, Kokuho Rose produces less than half the yield of modern rice varieties, but its nutty taste and unique texture is unparalleled.  The family also grows traditional Japanese rice, again prioritizing quality over quantity. It's no surprise that among restaurateurs, this rice is considered to be the best. 

Whole grain rice with bran layer intact, our "genmai" (Japanese for brown rice) is complex and subtly nutty. More substantial in tooth than our friction milled white rice, brown Kokuho Rose is a fresh alternative with slightly elevated fiber and nutritional content. Less than 2% broken kernels.* Certified Organic (CCOF - California Certified Organic Farmers), certified Kosher (KSA), GMO-free (Non-GMO Project Verified), Gluten free. Pure, unadulterated rice — no additives of any sort.

Unlike modern varieties, proprietary Kokuho Rose is a true heirloom, possessing hallmarks antithetical to those prioritized in industrial scale farming. In essence, Kokuho Rose is slow to mature, low in yield and tall in stature – characteristics adding significant effort to its production. Preserving this unique strain of rice requires a three year commitment merely to produce the seed, which we fulfill by maintaining our on site, private seed nurseries. A perfect expression of the land it bred to thrive upon, we consider our rice to be "au terroir".  

* USDA industry standards allow up to 4% broken kernels.

Certified Organic Medium Grain Kokuho Rose®

Heirloom Japanese style medium grain rice, developed in the 1950s specifically for our microclimate and soil type. Friction milled white, with a delicate floral flavor and a gently sweet afternote, it's light on the palate. Touted by gourmets as the perfect steamed table rice, its tender and sticky texture makes it also outstanding for sushi. Versatile and appropriate for other preparations dependent on a similarly starchy profile such as Italian risotto and Spanish paella. Less than 2% broken kernels.* Certified Kosher (KSA), GMO-free (Non-GMO Project Verified), Gluten-free. Pure unadulterated rice – no additives of any sort.

Unlike modern varieties, proprietary Kokuho Rose is a true heirloom, possessing hallmarks antithetical to those prioritized in industrial scale farming. In essence, Kokuho Rose is slow to mature, low in yield and tall in stature – characteristics adding significant effort to its production. Preserving this unique strain of rice requires a three year commitment merely to produce the seed, which we fulfill by maintaining our on site, private seed nurseries. A perfect expression of the land it bred to thrive upon, we consider our rice to be "au terroir". 

* USDA industry standards allow up to 4% broken kernels.

Brown rice is simply rice kernels without their hulls/husks. At our farm, hulls are removed by friction as paddy rice flows between two rubber rolls rapidly revolving in opposite directions. The coloring of brown rice is due to the nutritionally rich layer of bran which possesses natural soluble fiber, trace amount of minerals, vitamins, and oils. Brown rice may be consumed as is or further processed into milled white rice. Cooked brown rice has a chewy texture and a subtle nutty flavor. We strongly recommend brown rice be stored under refrigeration. All brown rice on our farm is kept cold until its departure/shipping.